These Twix Stuffed Dates feature a gluten-free shortbread crumble, a rich date caramel, and a silky melted chocolate coating. They are the perfect sweet snack or dessert, inspired by the classic candy bar and made with healthy ingredients.
Combine the ingredients for the shortbread (2 tbsp almond flour, 2 tbsp coconut flour, 1/2 tbsp honey, 1 tbsp coconut oil, softened) in a small ramekin - it can be crumbly. Bake for about 10 minutes at 350 degrees F (175 degrees C), until the shortbread crumble turns golden brown. Let cool completely. Blend the ingredients for the date caramel (1/2 cup pitted medjool dates, 1/4 tsp vanilla, 1 tbsp peanut butter, non-dairy milk to thin) together in a high speed blender — scraping down the sides, and adding non-dairy milk to thin the consistency to a creamy caramel. Pit your 8 medjool dates. Pipe the caramel inside (make sure that you don’t overfill it). Add cooled shortbread crumble on top of the caramel in each date. Melt the chocolate (1/2 cup chocolate chips, 2 tsp coconut oil) in a microwave in 15 second increments, stirring between increments until it's smooth and glossy. Gently coat each date in melted chocolate. Place on a lined baking sheet, and sprinkle extra shortbread crumble on top. Repeat with the remaining dates. Transfer to the freezer and chill for about 30 minutes or until the chocolate is firm. Sprinkle with sea salt and enjoy!
